Portobello Mushroom Fajitas

Prep: 30 minutes

Baking & Spices

1/4 cup: Taco seasoning, homemade

Oils & Vinegars

2 tbsp: Olive oil

Bread & Baked Goods

1: Flour tortillas, small

Produce

1 1/2 lbs portobello mushrooms, cut into thick 4-inch slices:

1: Bell pepper, orange

1: Cilantro

1: Lime juiced, 1/4 cup

1: Red bell pepper

1: Red onion

1: Yellow bell pepper

Condiments

1: Guacamole

Preheat oven to 400 degrees. Place pieces of parchment on two full size baking sheets.
Prepare vegetables by slicing mushrooms, bell peppers and onions and placing on baking sheets.
Prepare mushroom marinade by mixing olive oil, lime juice, fajitas seasoning pack and a few tablespoons of water.
Drizzle the marinade over the veggies. Use both hands to toss the vegetables until evenly coated mixture.
Spread vegetables out evenly, do not crowd pan (a crowded pan can lead to steamed veggies instead of nicely caramelized roasted veggies).
Roast mixture for about 20 minutes or until the vegetables have a nice golden color.
Serve with tortillas, sliced avocado, squeeze of fresh lime juice over top and a dollop of vegan sour cream.

Cowboy Caviar